Berry and Almond Breakfast Parfait


  • 1/2cup heavy cream
  • 1 1/2teaspoons granular sugar substitute, divided
  • 1/4teaspoon coconut or pure vanilla extract
  • 1/2cup plain unsweetened whole-milk Greek yogurt
  • 1cup raspberries
  • 1cup blueberries or sliced strawberries
  • 8tablespoons sweet and salty almonds
  • 1/2cup unsweetened shredded coconut, toasted (see tip)


  1. Combine cream, ½ teaspoon sugar substitute, and coconut extract in a medium bowl; whip with an electric mixer on medium speed until stiff peaks form. Fold in the yogurt.
  2. Purée raspberries and remaining sugar substitute in a blender until smooth.
  3. Using 4 parfait glasses, alternate layers of whipped cream, raspberry purée, blueberries, nuts, and coconut, making two layers of each. Serve right away.
  • Tip: To toast coconut in the oven, spread it in a thin layer on a baking sheet and bake at 300°F for about 20 minutes, stirring every 5 minutes to ensure even browning.

Nutritional Info

  • Calories 260
  • Fat 21 g
  • Carbohydrate 14 g
  • Fiber 5 g
  • Protein 6 g

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